1 medium eggplant, peeled and cut into 1/2 inch cubes
2 cups chopped tomatoes
3 cups cooked cannellini beans or 2 (15 ounce) cans no salt added or low sodium, drained
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
2 tablespoons minced garlic
3 cups no-salt-added or low sodium vegetable broth
6 ounces tomato paste
1 teaspooon dried oregano, crushed
1 teaspoon dried basil, crushed
1/4 teaspoon ground black pepper
1/8 teaspoon crushed red pepper
1/2 cup raw almonds or walnuts
1/4 cup unfortified nutritional yeast

Combine all ingredients except walnuts and nutritional yeast in a 3 1/2, 4 or 5 quart crock pot. Cover and cook on low heat for 8-9 hours or on high for 5-6 hours.
Combine nuts and nutritional yeast in a food processor and pulse until a coarse powder is formed.
Serve eggplant with a sprinkle of the nutritional yeast mixture.
If desired, serve over farro, brown rice or bean pasta.
Note: Choose tomato paste packaged in non-BPA glass jars.
 
Per Serving:
CALORIES 339; PROTEIN 24g; CARBOHYDRATES 64g; TOTAL FAT 2.4g; SATURATED FAT 0.6g; SODIUM 449mg; FIBER 18g; BETA-CAROTENE 3405ug; VITAMIN C 31mg; CALCIUM 202mg; IRON 7.5mg; FOLATE 180ug; MAGNESIUM 145mg; ZINC 2.9mg; SELENIUM 5.3ug